Some easy recipes to make salted caramel baked cheesecake


This Salted Caramel Baked Cheesecake was such a fun dessert to make (and eat) and it has quickly become my new go-to when I’m looking for something impressive, decadent and delicious. So below are some easy recipes to make salted caramel baked cheesecake.

Salted Caramel Baked Cheesecake Recipe #1

A half eaten piece of chocolate cake on a plate

*Combine graham cracker crumbs, butter and brown sugar in a bowl. Press onto the bottom of a greased 9″ springform pan. Bake for about 10 minutes at 350 degrees F. Cool completely on a wire rack.

Salted Caramel Baked Cheesecake Recipe #2

A piece of cake on a plate

“1 1/4 cup finely ground vanilla wafers (about 30 cookies) 1/3 cup finely chopped pecans 4 tablespoons unsalted butter, melted 1/2 teaspoon salt 2 pounds cream cheese, room temperature 3/4 cup granulated sugar 2 tablespoons all-purpose flour 4 large eggs, room temperature 1 tablespoon pure vanilla extract Sour Cream Topping 12 ounces sour cream 1/4 cup granulated sugar 1 tablespoon pure vanilla extract”

Salted Caramel Baked Cheesecake Recipe #3

GRAHAM CRACKER CRUST 4 ounces graham cracker crumbs 1/3 cup granulated sugar 5 tablespoons butter, melted FILLING 24 ounces cream cheese, at room temperature 1 3/4 cups granulated sugar 3 tablespoons all-purpose flour 6 large eggs, at room temperature 1 teaspoon kosher salt 2 teaspoons pure vanilla extract TOPPINGS (OPTIONAL) Salted Caramel Sauce Whipped Cream Whiskey Barrel Aged Bitters Salted Caramel Ice Cream

“1. Preheat the oven to 375 degrees F and place a rack in the centre of the oven. 2. To make the crust: In a small bowl, combine graham cracker crumbs, 1/3 cup sugar and melted butter. Press onto the bottom of a 9-inch springform pan. Wrap aluminium foil around the bottom and tightly up the sides of the pan (but not above the top edge of the pan). 3. To make the filling: In an electric mixer fitted with a paddle attachment, beat cream cheese on medium speed until smooth. Add 1 ¾ cups sugar and continue to beat for 5 minutes or until mixture is fluffy and completely blended (be sure there are no lumps). 4. Reduce speed to low and add flour; mix just until combined. Scraping down the sides of the bowl as necessary. Beat in eggs one at a time at low speed, mixing just until combined. Be sure to scrape down the sides as necessary! Add salt and vanilla extract, beat for a minute or two more, then pour batter into the prepared crust. 5. Place the springform pan in a deep roasting pan and fill it halfway with hot water. This is a water bath and will help the cheesecake bake evenly without cracking around the edges. 6. Bake for 55 to 60 minutes the first time around (do not open the oven during this time) then reduce heat to 200 degrees F., leaving cheesecake in the oven for another hour (this step helps ensure that your cheesecake has baked all the way through). 7. Turn off the oven and leave cheesecake in there for 1 hour before removing it to cool completely on a wire rack. After the cheesecake has cooled, run a knife along the sides of the pan to loosen it from the sides and then remove sides completely.”

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